Fresh Strawberry Bundt Cake for #BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. 

Updated links for all of our past events and more information about BundtBakers, can be found on our home page. We take turns hosting each month and choosing the theme/ingredient. This month I am hosting, and I suggested berries as our theme - any way you like them!

Bundt Bakers August 2020:

Berry Bundts!

• Chocolate Raspberry Bundt from Sweet Sensations
• Fresh Blueberry Pound Bundt Cake from Sneha's Recipe
• Fresh Strawberry Bundt Cake from Making Miracles
• Peach Rosé Blueberry Bundt from Food Lust People Love
• Strawberry Shortcake Bundt from A Day in the Life on the Farm

This cake was delightfully tender and moist - between the yogurt and the fruit the texture is really lovely. The flavor is light and mildly tangy with perfect strawberry fresh strawberry flavor in each bites. I wouldn't change a thing about this recipe! I loved it. The original recipe has a lemony glaze which you can certainly add, but I really don't like adding glazes / frostings to my bundt cakes, and usually leave them off. I don't think it needs it at all - it's lightly sweet, and plenty moist and flavorful! The butter gives the outside a wonderful crunchy crust, which adds the best texture. This cake didn't last long at our house at all - I think you can absolutely call this a breakfast bread, I mean it's full of strawberries!

Fresh Strawberry Bundt Cake

Ingredients
1 cup butter, softened
2 cups granulated sugar
3 large eggs
1 Tablespoon lemon juice
1 tsp dried lemon zest
2 1/2 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces Greek yogurt, plain or vanilla
12-ounces fresh strawberries diced

Directions

1. Preheat the oven to 350 degrees. Grease a large bundt pan with baker's spray and set aside.
2. Combine the dry ingredients in a medium bowl: 2 1/4 cups flour, baking soda, and salt. Whisk and set aside.
3. Cream the softened butter with the sugar in the bowl of a stand mixer until light and creamy (a couple minutes). Add the eggs in, one at a time, mixing well between additions and scraping down the sides as needed. Blend in the lemon juice, and the yogurt. Slowly add in the dry ingredients on low speed until JUST combined. Finish mixing by hand.
4. Toss the diced strawberries with the remaining 1/4 cup flour gently and then stir them in with a spatula, carefully, into the batter.
5. Pour batter into the prepared bundt pan.
6. Place cake in the oven, and immediately reduce the temperature to 325. Bake for 60 minutes, or until a toothpick or skewer inserted into the center of the cake comes out clean.
7. Cool 15-20 minutes in the pan, and then carefully invert onto a cooling rack to complete cooling. Allow to cool completely before slicing and serving.

Recipe from A Spicy Perspective